A gluten-free vegan Super Bloom version of the traditional Korean comfort food!
Mixing bowl, skillet, spatula
- 1 cup chopped kimchi
- ½ cup water
- ½ cup Super Bloom Bakery All Purpose Flour
- 2 TBS oil for cooking
- Chopped chives for garnish
- Chop up the kimchi and add to a bowl
- Add our Super Bloom Bakery All Purpose Flour and ½ cup of water and mix until combined
- Heat a skillet over medium high heat and add oil
- Scoop the Kimchi batter into the skillet and cook on medium heat for 5-10 minutes until it releases from the pan, the bottom will be crispy
- Carefully flip the pancake and cook for 5-10 minutes on the other side
- Garnish with the chopped chives and serve with tamari or amino acids and rice!